Monday, September 26, 2011

Chicken Tamale Casserole

A good friend passed along this recipe from cookinglight.com. My DH & I make this all the time. It's a great casserole to make when you don't have a lot of time & a lot of the ingredients are probably already in your fridge/pantry.

Chicken Tamale Casserole

1 c. shredded Mexican blend or cheddar cheese, divided

1/3 c. milk

1 egg

1 tsp. ground cumin

1/8 tsp ground red pepper

1 (14 3/4 oz) can creamed corn

1 (8.5 oz) box corn bread mix

1 (4 oz) can chopped green chiles, drained

cooking spray

1 (10 oz) can red enchilada sauce

2 c shredded, cooked chicken breast

1/2 c sour cream (optional)

1. Preheat oven to 400F.

2. Combine 1/4 cup cheese & next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13"x9" baking dish coated with cooking spray.

3. Bake at 400F for 20 min or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces, top each serving with 1 tbsp sour cream.